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<span class="titleMain">韩国辣鱼汤</span>
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<h3>用料</h3>
<ul class="print_container_info_ing clearfix">
    <li>石斑鱼 <span>1条</span></li>
    <li>蛤蜊 <span>100克</span></li>
    <li>黄豆芽 <span>200克</span></li>
    <li>白萝卜 <span>1/4个</span></li>
    <li>辣椒(青，尖) <span>2个</span></li>
    <li>洋葱 <span>半个</span></li>
    <li>茼蒿 <span>50克</span></li>
    <li>大葱 <span>半根</span></li>
    <li>水 <span>2400毫升</span></li>
    <li>黄酱 <span>1茶勺</span></li>
    <li>辣椒粉 <span>4茶勺</span></li>
    <li>蒜泥 <span>3茶勺</span></li>
    <li>姜 <span>1茶勺</span></li>
    <li>辣椒酱 <span>1茶勺</span></li>
    <li>食盐 <span>1茶勺</span></li>
    <li>白糖 <span>1茶勺</span></li>
    <li>白酒 <span>1茶勺</span></li>
    <li>白胡椒 <span>适量</span></li>
</ul>
<p><strong>做法<br />
</strong>1、将鱼收拾干净切段；白萝卜切块；小青椒切丝；大葱切片；洋葱切粗丝备用 <br />
2、汤锅中放入冷水，加豆酱、辣椒粉和白萝卜煮沸，加入鱼、蛤蜊 <br />
3、蒜末、姜末、辣椒酱、盐、糖、酒、白胡椒粉用中火煮滚。快煮好时，加入黄豆芽、小青椒、洋葱、大葱煮滚，最后下茼蒿再煮滚，尝尝味道，感觉味道合适就可关火了</p>
<p><strong>菜品特色</strong> <br />
韩国的锅菜很是有名，清淡不油腻，食材丰富，汤汁鲜美。韩国称茼蒿为春菊，其味道清淡柔嫩，煮汤或做火锅非常好吃。</p>
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